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In this guide
Every baker eventually reaches for an ingredient and finds the packet empty. Most of the time there’s a workable substitute — but the right swap depends on what the ingredient does in the recipe, not just what it is. This guide covers the most common missing baking ingredients with exact ratios and notes on when each swap works well.
Baking Powder Substitutes
Baking powder is a leavening agent combining an acid (usually cream of tartar) and an alkali (bicarbonate of soda), plus a starch filler.
Bicarbonate of soda + acid: Use ¼ teaspoon bicarbonate of soda plus ½ teaspoon cream of tartar (or lemon juice/vinegar) to replace 1 teaspoon of baking powder. Works well in most cakes and quick breads.
Self-raising flour: If a recipe calls for plain flour plus baking powder, self-raising flour can often replace both — it already contains about 1½ teaspoons of baking powder per cup (120g). If you don’t have any, you can make your own self-raising flour from plain flour and baking powder in about 30 seconds.
For the full explanation of how these two leavening agents differ, see baking powder vs bicarbonate of soda.
Bicarbonate of Soda Substitutes
Bicarbonate of soda is a pure alkali needing an acid (buttermilk, yogurt, lemon juice, brown sugar, cocoa) to activate. It’s three to four times stronger than baking powder.
Baking powder: Use 3 teaspoons of baking powder to replace 1 teaspoon of bicarbonate of soda. This works best when the recipe already contains an acid.
Buttermilk Substitutes
Milk + acid: Add 1 tablespoon of lemon juice or white wine vinegar to 240ml of whole milk, stir, and leave 5 minutes until it curdles slightly. Use in the same quantity as buttermilk — the most reliable everyday substitute.
Plain yogurt: Use in a 1:1 ratio (thin thick yogurt with a little milk). Works well in cakes, muffins, and pancakes.
Soured cream: Use 1:1. Best in dense, moist bakes.
Egg Substitutes
Eggs provide structure, moisture, fat, and leavening — the best substitute depends on which role the egg is playing.
For binding/moisture: 1 tablespoon ground flaxseed + 3 tablespoons water per egg; leave 5 minutes to gel.
For moisture and fat: 3 tablespoons unsweetened applesauce, or ¼ mashed ripe banana, per egg.
For leavening: 1 teaspoon baking powder + 1 tablespoon water + 1 tablespoon oil per egg.
Egg substitutes work best replacing one or two eggs — recipes relying heavily on eggs for structure (choux pastry, meringue, soufflé) are difficult to substitute successfully. See the egg size converter for related conversions.
Butter Substitutes
Neutral vegetable oil: Use ¾ of the butter quantity in oil. Moister crumb, less flavour/lift than butter — good for muffins and dense cakes.
Coconut oil: Use 1:1 by weight; adds a mild coconut flavour.
Margarine/plant-based butter: Use 1:1 — the closest like-for-like substitute.
Plain Flour Substitutes
For self-raising flour: Add 1½ teaspoons baking powder (and optionally ¼ teaspoon salt) per cup (120g) of plain flour — see how to make self-raising flour from plain flour.
Gluten-free blends: Most commercial blends are designed as 1:1 substitutes, though results vary by brand and recipe — dense bakes tend to work better than light sponges.
Using the Substitution Finder
For substitutions beyond the ones covered here, the baking substitutions finder covers a wider range with exact ratios and notes on when each substitute works best.